When making stuffed bell peppers, do you blanch the peppers first?

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Frying????
Chile rellenos.

I have, I think still, a recipe that I thought was pretty good, but part of the filling was quinoa and Craig hated that. I did try it again using couscous, but it had a dry mouth feel. Haven't made it again since, but would either add more liquid or try orzo.
 
Chile rellenos.

I have, I think still, a recipe that I thought was pretty good, but part of the filling was quinoa and Craig hated that. I did try it again using couscous, but it had a dry mouth feel. Haven't made it again since, but would either add more liquid or try orzo.
Ohhh. I thought they were talking about stuffed green peppers.

Even though, technically, that's what chile rellenos are. But I was thinking the ones you bake. That's why the "frying" comment threw me off.
 
Ohhh. I thought they were talking about stuffed green peppers.

Even though, technically, that's what chile rellenos are. But I was thinking the ones you bake. That's why the "frying" comment threw me off.
That was my first thought. But, I clicked back to the quoted post and saw that it was stuffed poblanos.

Just in case anyone doesn't know this, you can click the little arrow in a circle to go back to that quoted post.

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